Cut the carrots into chunks then coat in the seasonings, salt and pepper.
Cut the cauliflower into steaks, coat in harissa then coat in oil and roast until charring along with the garlic.
Fry thinly sliced onions in a splash of oil with some salt low and slow, stirring often until golden brown.
Blend the caramelised onion, carrots and roasted garlic into a smooth sauce with the tahini, lemon juice and a splash of water.
Garnish, serve and enjoy!
